For an easy appetizer, make sure you try this halloumi and polenta wrapped in prosciutto recipe – it’s a dinner party delight.
This recipe is great for people with a gluten-free diet. Please check each ingredient you purchase to ensure it does not contain gluten, paying close attention to the chicken stock.
Function: Circo Therm®
1 cup chicken stock
½ cup milk
½ cup quick cooking polenta
30g butter
220g haloumi cheese
1 to 2 bunches asparagus
18 slices prosciutto
Place stock and milk into a saucepan over a medium to high heat, Induction level 7.
Bring the mixture to the boil, then add the polenta in a steady stream, whisking constantly. Continue to cook while whisking for a further 4 to 5 minutes or until the mixture comes away from the sides of the pan. Stir in the butter and mix well.
Spread the polenta into a 20cm square shallow pan that has been greased and lined with baking paper. Allow to cool and set.
Preheat oven on CircoTherm® to 200˚c. Line the universal pan with baking paper.
Remove the polenta from the pan and cut into 3 even rows. Slice each row crosswise into 6 rectangular pieces. Slice the haloumi into 18 pieces approximately the same size as the polenta and place a slice on top of each piece of polenta. Cut the asparagus spears into 3 even size pieces. Halve each piece lengthwise. Arrange approximately 3 pieces of asparagus on top of the haloumi.
Lay a piece of prosciutto on a board then place a polenta bundle on top. Wrap the prosciutto around the bundle to hold the ingredients together. Repeat to use all the prosciutto.
Place onto baking tray and cook for 10 to 12 minutes or until golden.
Bridget has worked in the home appliance industry for more than 15 years. She loves to cook & really enjoys working with customers to help them select appliances to best suit their needs as well as following up with further instruction when the appliances are installed.